Place tomatoes in a large saucepan, break up coarsely with your hands or a wooden spoon. Add onion quarters, butter, wine, white pepper, and anchovy paste. Bring to a boil, reduce heat and simmer 45 minutes, stirring occasionally.,Remove onion, salt sauce to taste, a pinch at a time.,______,Plate the noodles immediately (approximately 6-8 servings). Ladle 2-3 ounces of sauce per individual serving of pasta.,Grate over Parmigiano-Reggiano cheese and garnish with diced chives.